Fruit and Nut Loaf Cake Recipe

A delicious, moist fruit and nut loaf cake, perfect for tea time.

Preparation time: 15 minutes Baking time: 45–60 minutes Oven temperature: 170°C Tin size: 9 × 5 inches

Ingredients

Dry ingredients

• 1½ cups all-purpose flour (190 g)

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp cinnamon powder (optional)

• A pinch of salt

Fruits and nuts

• ½ cup raisins

• ½ cup chopped dates or mixed dried fruits

• ½ cup chopped walnuts or almonds

• 2 tbsp chopped cashews (optional)

Wet ingredients

• ½ cup butter (115 g), softened

• ½ cup sugar (100 g)

• 2 eggs

• 1 tsp vanilla essence

• ¼ cup milk (60 ml), as needed

Method

1. Preheat the oven: Preheat to 170°C. Grease and line a loaf tin with baking paper.

2. Cream butter and sugar: Beat the softened butter and sugar until light and creamy.

3. Add eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla essence.

4. Prepare dry ingredients: Sift together the flour, baking powder, baking soda, cinnamon and salt.

5. Make the batter: Gently fold the dry ingredients into the butter mixture. Add milk gradually until you have a thick cake batter.

6. Add fruits and nuts: Toss the dried fruits and nuts with 1 tablespoon of flour, then fold them into the batter.

7. Bake: Pour the batter into the prepared loaf tin. Bake at 170°C for 45–60 minutes, or until a skewer inserted into the centre comes out clean.

8. Cool: Leave the cake in the tin for 10–15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.

Tips for a soft, moist cake

• Soak raisins in warm water for 10–15 minutes and drain thoroughly before using.

• Do not overmix the batter after adding flour.

• If the top browns too quickly, cover it loosely with aluminium foil.

• Store in an airtight container for 3–4 days.

Note: For an eggless version, replace the 2 eggs with ½ cup plain yogurt and adjust the milk as needed. The texture will be slightly different.